Save to Pinterest I threw this together on a weeknight after staring at a container of cranberry sauce in the fridge, wondering what to do with it beyond turkey sandwiches. The idea of turning it into a vinaigrette sounded strange at first, but once I whisked it with olive oil and vinegar, the sweet-tart balance was perfect. That batch of pasta salad disappeared so fast I made it again two days later. Now it's my go-to when I need something colorful, filling, and ready in half an hour. It feels like cheating because it tastes this good with so little effort.
I brought this to a potluck once, and someone asked if I catered it. I laughed and told them it was just leftover thanksgiving sauce and pantry staples. The cranberry vinaigrette has this beautiful deep pink color that makes the whole bowl look intentional, like you planned it for days. Watching people go back for seconds made me realize how much a good dressing can transform something ordinary into something people actually remember.
Ingredients
- Rotini pasta: The spirals catch the vinaigrette in every twist, and cooking it al dente keeps the salad from getting mushy when you toss it.
- Cooked chicken breast: Leftover rotisserie chicken works perfectly here and saves you from cooking anything extra.
- Cherry tomatoes: Halving them releases just enough juice to mingle with the dressing without making the salad watery.
- Cucumber: Adds a cool crunch that balances the tang of the vinaigrette, and I always leave the peel on for color.
- Red bell pepper: The sweetness plays nicely with the cranberry sauce, and dicing it small keeps every bite interesting.
- Red onion: A little goes a long way, so chop it fine and rinse it under cold water if you want to mellow the bite.
- Baby spinach: I tear it roughly so it wilts just slightly when you toss it with the warm pasta, which makes it tender without being limp.
- Leftover cranberry sauce: This is the star, and it does not matter if it is smooth or chunky because it emulsifies beautifully either way.
- Extra-virgin olive oil: Use something fruity and good because you will taste it in every spoonful.
- Apple cider vinegar: The acidity cuts through the richness and makes the cranberry sauce taste even brighter.
- Honey or maple syrup: I skip this if my cranberry sauce is already sweet, but if yours is tart, a drizzle balances everything out.
- Dijon mustard: It helps the dressing stick together and adds a subtle depth that makes people wonder what your secret is.
- Toasted pecans or walnuts: These add a warm, nutty crunch that makes the salad feel special, and toasting them takes two minutes but changes everything.
- Fresh parsley: A handful of this at the end makes the whole dish smell fresh and look like you put in way more effort than you did.
Instructions
- Boil the pasta:
- Cook the rotini in well-salted water until it has just a little bite left, then drain and rinse it under cold water to stop the cooking and cool it down fast. This keeps the pasta firm and prevents it from clumping together when you toss it later.
- Combine the salad base:
- In a big bowl, toss together the cooled pasta, chicken, tomatoes, cucumber, bell pepper, onion, and spinach until everything is evenly mixed. The colors alone will make you want to eat it right away.
- Make the cranberry vinaigrette:
- Whisk the cranberry sauce, olive oil, vinegar, honey if using, mustard, salt, and pepper in a small bowl until it looks smooth and glossy. If it feels too thick, add a teaspoon of water and whisk again.
- Dress the salad:
- Pour the vinaigrette over the pasta mixture and toss gently with your hands or a big spoon until every piece is coated in that beautiful pink dressing. Taste a bite and adjust the salt or pepper if it needs it.
- Finish and serve:
- Sprinkle the toasted nuts and parsley over the top right before you serve it, so they stay crunchy and fresh. This salad tastes great right away, but it also holds up in the fridge for a day or two.
Save to Pinterest One afternoon, I packed this into containers for lunch, and my coworker leaned over and asked what smelled so good. I handed her a fork and watched her face light up after the first bite. She could not believe it started with leftover cranberry sauce, and that moment reminded me how food can surprise people when you stop thinking of ingredients as one-dimensional. That little win in the break room made me feel like a genius, even though all I did was whisk a few things together and trust my instincts.
Making It Your Own
If you want to skip the chicken, swap in a can of drained chickpeas or crumbled feta cheese for a vegetarian version that still feels hearty. I have also added dried cranberries for extra bursts of sweetness, and goat cheese crumbles when I want something creamy and tangy. You can play with the vegetables too, throwing in shredded carrots, snap peas, or even roasted sweet potato cubes if you have them sitting around. The vinaigrette is forgiving, so taste as you go and trust what sounds good to you.
Storing and Serving
This salad keeps well in the fridge for up to a day, but I always store the vinaigrette separately in a jar so the pasta does not soak it all up overnight. When you are ready to serve, give the jar a good shake, pour it over the salad, and toss everything together again. If you are bringing it to a picnic or potluck, pack the nuts and parsley in a little bag and sprinkle them on right before people dig in, so they stay crunchy and fresh. It tastes great cold, but if you want to take the chill off, let it sit at room temperature for ten minutes before serving.
Pairing and Extras
A crisp Sauvignon Blanc or a fruity rose pairs beautifully with the tartness of the cranberry vinaigrette, and both make the whole meal feel a little more special without any extra work. If you want to serve this as a side dish instead of a main, it goes perfectly next to grilled chicken, roasted pork, or even a simple piece of seared salmon. You can also bulk it up by adding more protein or tossing in some cooked quinoa for extra texture and staying power.
- Try toasting the nuts in a dry skillet for two minutes until they smell warm and nutty.
- If you do not have Dijon mustard, a tiny pinch of garlic powder works in a pinch.
- For a gluten-free version, use certified gluten-free pasta and double-check the labels on your cranberry sauce and mustard.
Save to Pinterest This salad has become one of those recipes I make without thinking, the kind that feels like a small celebration every time it lands on the table. I hope it brings you the same kind of easy joy it has brought me, and that you find your own reasons to keep making it again and again.
Questions & Answers About This Recipe
- → How do I prepare the cranberry vinaigrette?
Whisk leftover cranberry sauce with olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until smooth and emulsified for a tangy dressing.
- → Can I make this dish ahead of time?
Yes, prepare the salad ingredients in advance, but keep the cranberry vinaigrette separate until just before serving to maintain freshness.
- → What pasta type works best?
Rotini is ideal for holding the vinaigrette and mixing well, but other short pasta shapes can also be used.
- → How can I add protein without chicken?
Swap chicken for chickpeas or add crumbled feta cheese for a vegetarian-friendly protein boost.
- → Any suggestions for garnishes?
Toasted pecans or walnuts and freshly chopped parsley add crunch and herbaceous notes to the salad.